Ingredients:

  • 4 large boneless, skinless chicken breasts (approx. 7 oz each)
  • 8 slices thick-cut smoked bacon
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 4 oz softened cream cheese
  • 2 tbsp plain Greek yogurt
  • 1 cup sharp white cheddar, freshly shredded
  • 2 cloves garlic, minced
  • 1 tbsp fresh chives, finely chopped
  • 3-4 fresh jalapenos, de-seeded and finely diced
  • 1/2 tsp coarse sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. In a small mixing bowl, combine the softened cream cheese, Greek yogurt, shredded cheddar, minced garlic, chopped chives, and diced jalapenos. Stir until the mixture is uniform and velvety.
  2. Using a sharp knife, cut a horizontal slit into the thickest part of each chicken breast to create a pocket, being careful not to cut all the way through.
  3. Spoon 2-3 tablespoons of the cheese mixture into each chicken breast pocket.
  4. Season the exterior of the chicken with smoked paprika, garlic powder, salt, and pepper.
  5. Wrap two slices of thick-cut bacon tightly around each stuffed chicken breast and secure with toothpicks if necessary.
  6. Place a large cast iron skillet over medium-high heat. Sear the chicken for 3 minutes per side to render the bacon fat and create a crispy crust.
  7. Continue cooking (or transfer to an oven at 400°F) until an instant-read thermometer registers an internal temperature of 165°F (74°C). Bake for 15-20 minutes.